Moroccan-Braised Lentils
- 1 tbsp. extra-virgin olive oil
- 1 c. chopped yellow onion
- 3 cloves garlic
- 1 1/2 c. lentils
- 4 c. low-sodium chicken or vegetable stock
- 2 tbsp. ground cumin
- 1 tsp. anise seed
- 1 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/4 tsp. ground red peppers
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes, or until the onion begins to soften. Add the lentils and stir to coat with the oil. Cook for another 8-10 minutes, stirring often, to toast the lentils. Stir in the stock and spices, increase the heat to high and bring to a simmer. Cook until most of the stock has been absorbed, about 20-25 minutes.
extravirgin olive oil, yellow onion, garlic, lentils, lowsodium chicken, ground cumin, anise seed, paprika, ground coriander, ground red peppers
Taken from www.epicurious.com/recipes/member/views/moroccan-braised-lentils-50176407 (may not work)